We’re at the tail end of tomato season, and I was determined to make one last dish with roasted grape tomatoes since I loved them on the Italian Baked Potato. The rest of this dish just kind of came together with what I had on hand. It’s very mild, so if you want to kick it up a notch, go for it! Maybe some sauteed peppers or a dash of cayenne?
Mexican Pasta Toss
1 pint grape tomatoes, roasted in a 400F oven for 30-40 minutes
2 c. whole wheat shells, cooked and drained
1 (15 oz.) can black beans, rinsed and drained
1/2 c. corn, cooked and drained
1 t chili powder
Shredded cheddar cheese
Toss tomatoes, pasta, beans, and corn in a large bowl, and season with chili powder. Serve topped with shredded cheddar cheese.